Description
This rich and moist chocolate cupcake recipe features a tender crumb enhanced by sour cream and a deep cocoa flavor. Topped with a luscious, creamy chocolate frosting made from milk chocolate, butter, and cocoa powder, these cupcakes are perfect for any chocolate lover seeking a classic dessert that’s impressive yet easy to make.
Ingredients
For the Cupcakes
- 1½ cups all-purpose flour, (spooned into measuring cup and leveled-off)
- 1½ cups granulated sugar
- ¾ cup unsweetened natural cocoa powder (such as Hershey’s)
- ¾ teaspoon salt
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- 2 large eggs, (lightly beaten)
- ¼ cup vegetable oil
- ¾ cup sour cream
- 1 teaspoon vanilla extract
- ¾ cup boiling water
For the Frosting
- 8 ounces milk or semi-sweet chocolate, broken into small pieces
- 20 tablespoons (2½ sticks) unsalted butter, softened but still cool
- 1¼ cups confectioners’ sugar
- ½ cup unsweetened natural cocoa powder (such as Hershey’s)
- 1/8 teaspoon salt
- ¾ cup light corn syrup
- 1 teaspoon vanilla extract
Instructions
- Prepare Cupcake Batter: Preheat your oven to 350°F (175°C) and position two oven racks in the center of your oven. Line two 12-cup muffin tins with paper liners. In a stand mixer fitted with the paddle attachment, combine flour, granulated sugar, cocoa powder, salt, baking powder, and baking soda. Mix on low speed for 30 seconds just until combined. Add eggs, vegetable oil, sour cream, and vanilla extract, mixing on low speed until incorporated.
- Mix Batter Thoroughly: Increase the mixer speed to medium and beat for 2 minutes to aerate and develop the batter. Reduce to low speed and slowly pour in the boiling water, being careful to add it gradually to prevent splashing. The batter will be thin and soupy. Stop the mixer, scrape down the bowl sides, and mix again briefly until smooth and even.
- Bake the Cupcakes: Evenly distribute the batter into the prepared muffin tins, filling each cup about halfway. Place the tins in the preheated oven and bake for 18 to 20 minutes or until the cupcakes are set and a toothpick inserted in the center comes out clean. Once baked, cool the cupcakes in the pan for about 10 minutes, then remove them to a wire rack to cool completely.
- Melt the Chocolate for Frosting: Place the chopped milk or semi-sweet chocolate into a microwave-safe bowl. Heat it in the microwave in 20-second bursts, stirring between each interval, until about three-quarters melted. Stir well off heat to melt the remaining chocolate with residual warmth. If needed, microwave briefly again for a few seconds. Allow the melted chocolate to cool to lukewarm.
- Prepare the Frosting: In a food processor, combine the softened butter, confectioners’ sugar, cocoa powder, and salt. Process until the mixture is smooth, about 30 seconds, scraping the sides as needed. Add the light corn syrup and vanilla extract, processing until just combined, approximately 5 to 10 seconds. Scrape down the sides, then add the cooled melted chocolate and pulse for 10 to 15 seconds until the frosting is smooth and creamy. Avoid overmixing.
- Frost the Cupcakes: Once the cupcakes are completely cooled, use a small offset spatula or butter knife to spread the frosting lavishly on top of each cupcake. These cupcakes are best enjoyed the same day they are frosted but can be stored in an airtight container at room temperature for up to two days.
Notes
- Ensure sour cream is at room temperature for better batter mixing.
- Pour boiling water slowly into the batter to avoid splashes and maintain a smooth texture.
- For best results, do not overmix the frosting after adding melted chocolate to keep it creamy and prevent separation.
- If you prefer a more intense chocolate flavor in the frosting, use semi-sweet chocolate rather than milk chocolate.
- Store frosted cupcakes in an airtight container at room temperature for up to two days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
